No Bake Cherry Cheesecake is an incredibly easy dessert with a creamy cheesecake filling over a graham cracker crust and then topped with cherry pie filling. Perfect for Summer!
There’s nothing like a good no-bake cheesecake! The texture is so smooth and creamy with the perfect amount of sweetness. We love how easy it is to make too! Just a few ingredients that are easy to keep on hand in your pantry and refrigerator so you can make this dessert any time.
Why You’ll Love This No Bake Cherry Cheesecake Recipe
- It’s only 8 ingredients. You can make this impressive cherry dessert with just 8 ingredients. The bonus is that those items are also inexpensive. It’s the perfect minimal-effort dessert that everyone will love.
- No baking required. This is the perfect dessert to make for Summer without having to heat up the oven!
- Rich, creamy filling. The no bake cheesecake filling is super creamy and luscious. Each bite feels so rich and decadent.
Ingredients Needed
Here’s what you’ll need to make the No Bake Cherry Cheesecake Bars (get the full amounts in the recipe card below):
- Graham crackers – you will crush the full sheets of graham crackers (1 sleeve).
- Butter – melted.
- Sugar – granulated sugar is used to sweeten the graham cracker crust.
- Cream cheese – it’s very important that you use softened cream cheese.
- Whipped topping – use Cool Whip or make your own homemade whipped cream.
- Powdered sugar – this sweetens the cream cheese mixture.
- Lemon juice – 1 teaspoon is used to add a nice flavor to the filling.
- Cherry pie filling – you will top the cheesecake filling with 1 can of cherry pie filling.
How To Make No Bake Cherry Cheesecake
- Graham Cracker Crust – crush the graham crackers into a fine crumb in a food processor or blender, then mix the crumbs with granulated sugar and melted butter. Press this mixture into an 8×8-inch pan lined with parchment paper.
- Cheesecake – use an electric mixer or stand mixer to beat the cream cheese until smooth. Next, add the whipped topping, powdered sugar, and lemon juice and mix until well combined. Spread the whipped cheesecake mixture over the graham cracker crust.
- Finish and Chill – Add the cherry pie filling to the top, then chill the cheesecake for 4 hours.
- Serve – Lift the whole cheesecake out of the pan, then cut into 9 squares. Serve the cheesecake chilled.
Tips and Variations
Parchment Paper – make sure to leave some of the parchment paper sticking up from the edges of the pan. This will help you lift the whole cheesecake out of the pan after it has chilled.
Pan Size – we like to use an 8×8 baking dish for this recipe, but a pie dish is also fine to use.
Variations – feel free to replace the cherry topping with blueberry pie filling. Fresh berries like strawberries can also be used.
Holiday Variations – Make a flag design for July 4th with some blueberries and a can of whipped cream. As you spread the cherries on, leave a square in upper left corner empty to fill with blueberries. Then, spray whipped cream on top of the cherry filling into stripes and add “stars” on top of the blueberries.
How to Store Leftovers
If you have any leftover No Bake Cherry Cheesecake Bars, store them in an airtight container in the refrigerator. You can keep them for up to 3-4 days.
No Bake Cherry Cheesecake Bars
Ingredients
- 9 graham crackers (1 sleeve)
- 1/2 cup butter melted
- 1 Tablespoon granulated sugar
- 16 ounces cream cheese softened, 2 (8 ounce) packages
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces cherry pie filling
Instructions
- Place the graham crackers in a food processor or blender and pulse into fine crumbs. Pour the graham cracker crumbs into a medium mixing bowl and combine with the melted butter and granulated sugar.
- Line an 8×8-inch pan with parchment paper. Leave extra paper sticking up from the sides to make it easier to remove the cheesecake from the pan later.
- Pour the graham cracker crumbs into the pan and press down to form the crust. Place the pan in the refrigerator to chill while you move onto the next steps.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the Cool Whip, powdered sugar, and lemon juice; beat until well combined. Spread the cream cheese filling over the graham cracker crust. Chill for 5 minutes.
- Spread the cherry pie filling over the cheesecake. Cover the cheesecake and chill in the refrigerator for 4 hours.
- Lift the cheesecake out of the pan using the sides of the parchment paper as a handle. Slice the cheesecake into 9 squares and serve chilled.
Last Step:
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11 comments on “No Bake Cherry Cheesecake”
Can this be made with fresh cherries? My neighbors tree is loaded lol
Hi Denise. Yes! You can make your own cherry pie filling using 2 cups pitted red cherries, 1/2 cup white sugar and 2 tablespoons cornstarch. Bring cherries to a simmer in a saucepan over medium heat. Cook for 10 to 15 minutes, stirring often to prevent burning and sticking. Combine sugar and cornstarch in a bowl and pour into saucepan with cherries. Stir and simmer until thickened.
This recipe is absolutely amazing. Friends and family loved it!!
Thank you Pattie!
Why do you need the lemon juice?
Hi Cindy. It just adds a slight bit of flavor. You can omit if you prefer.
Can I make this two days in advance?
Hi Marian. I think two days ahead would be fine.
Awesome,simple and easy to
make .
I make the strawberry and Jello with cream cheese and pretzel crust. I was wondering if you could use a Graham cracker crust
I make this often I use 1/4 to 1/2 of regular sugar or stevia in the cream cheese.I even make strawberry topping and can use canned pie filling like peach or Apple.Love it.